Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Daniel Schoonbrood, Julien Delarue
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引用次数: 0

Abstract

Leveraging immersive room technologies this study sought to explore the impact of consumer familiarity on the perceived appropriateness and liking of high-protein energy bars across three distinct contexts: Pre-Workout, Office Break, and Outdoor Break. Results showed that both context and familiarity have significant influence on consumer perceptions, with high familiarity consumers giving the bars greater liking and appropriateness scores than low familiarity consumers. The Office Break context received the highest appropriateness and liking scores, while the Outdoor Break context was rated lowest. Post-test focus groups revealed diverse perspectives on the balance between utility and hedonism in food consumption, underscoring the influence of consumer usage patterns, consumption context, and prior product experience.
在各种模拟消费情境中探索熟悉程度对运动成绩食物感知的影响
本研究利用身临其境的室内技术,试图探索消费者的熟悉程度对三种不同情境下高蛋白能量棒的适宜性和喜爱程度的影响:运动前、办公室休息和户外休息。结果表明,情境和熟悉程度对消费者的感知都有显著影响,熟悉程度高的消费者比熟悉程度低的消费者对高蛋白能量棒的喜爱度和适宜度得分更高。办公室休息环境的适当性和喜爱度得分最高,而户外休息环境的得分最低。测试后的焦点小组对食品消费中的实用性和享乐主义之间的平衡揭示了不同的观点,强调了消费者的使用模式、消费环境和先前的产品经验的影响。
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来源期刊
Food Quality and Preference
Food Quality and Preference 工程技术-食品科技
CiteScore
10.40
自引率
15.10%
发文量
263
审稿时长
38 days
期刊介绍: Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.
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